slimming sinead said:
That sounds gorgeous! Would you mind posting the recipe?
Hi the recipe is below. However, like I said I never completely stick to a recipe!
I also add 1tsp paprika and I heaped the ground coriander. I add a chicken stock cube to my hot water.
I don't grill the chicken and adjust the cooking time to ensure its cooked.
I like a creamy curry (which I know dopiaza isn't) so I added some fat free natural yogurt at the end. I also didn't add the sliced onion at the end as my 2 year old isn't a fan of onions at the minute (apparently they're disgusting)
It's a bit of a case of trial and error as everyone likes different things.
information
Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Syns per serving:
EE free, orig free, green 6*
(*Add 6 Syns if not using chicken as a Healthy Extra)
Ingredients
1 large onion, chopped
1 level tsp ground ginger
3-4 garlic cloves, crushed
1 level tsp ground turmeric
1 level tsp ground cumin
1 level tsp ground coriander
¼ - ½ tsp chilli powder
1 x 198g/7oz can tomatoes
908g/2lb boned, skinned chicken breasts grilled and sliced
170ml/6 fl oz warm water
2 cinnamon sticks, broken up, or 1 tsp ground cinnamon
4 cardamom pods, split open
2 whole cloves
2 dried bay leaves
salt, to taste
1 large onion, sliced
2 tbsp chopped fresh coriander
method
1. Place the chopped onion, ginger and garlic in a blender, and blend until smooth. Add a little water if necessary.
2. Dry fry over a medium heat for 4-5 minutes, stirring frequently. Add the turmeric, cumin, coriander and chilli powder. Cook for 4-5 minutes.
3. During this time add 1 tablespoon tomato juice from the canned tomatoes. When the juice has evaporated, add the chicken. Add the water, cinnamon, cardamom pods, cloves, bay leaves, salt and tomatoes.
4. Bring to the boil, then reduce the heat and simmer gently, covered, until the sauce is thick.
5. Dry fry the sliced onion until soft and add to the chicken mixture. Remove from the heat, stir in the coriander leaves and serve.
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